Every year I do it again! I can never resist growing too many courgette plants. It’s always wise to sow more seeds than you need incase they don’t all germinate or the snails get them, but I can never bring myself to discard the little seedlings once they pop up their heads so keenly. So once again, I am trying to think up as many different ways as I can to use up my summer squash glut.
It is so much nicer to go and pick your own vegetables for dinner, and there is nothing like that super freshness that comes straight from the garden to your dinner table.
Potatoes take longer to cook than the squash, so start them off in the microwave to speed things up, and while they’re cooking, you can slice up the squash.
- 2 large summer squash, (different coloured varieties look nice)
- 2 large potatoes, peeled and sliced .5cm thick
- 50g butter
- 100ml milk
- salt and pepper to season
- 50g freshly grated parmesan
- First put the sliced potatoes in the microwave on full power for 5 minutes. Cover them with milk and little blobs of butter, and season well.
- While they are cooking, slice up the squash into slightly chunkier pieces.
- Now arrange the squash slices with the potato slices and cover them with the buttery milk and sprinkle over the parmesan.
- You can do this as neatly as you wish, or just tumble them into the roasting pan, they'll still look and taste fabulous!
- Place in a medium hot 170 C oven and cook for 20 -25 minutes or until golden brown.